This post may contain affiliate links. Read my disclosure policy. Raspberries, Chocolate and Apricots are a winning combination! This is the best cheesecake I’ve ever made, or tried. #ForReals. It’s creamy, decadent and will excite your taste buds. The cheesecake portion was modified from the brilliant Ina Garten’s Classic Cheesecake. I’ve made the base of this cheesecake so many times, I’ve lost count and it always wins a crowd. Make sure it’s completely chilled in the fridge before serving it. I like to make it the night before so it can chill completely in the fridge. The raspberries, chocolate crust, apricot and chocolate shavings take it over the top. This one’s a keeper and if you’ve never made a cheesecake before; it’s easier than you think!

 Cheesecake Chocolate Crust Ingredients:

1 ½  cups graham cracker crumbs (about 12-14 graham crackers crackers or half of a 14 oz box) 1 Tbsp granulated sugar 2 Tbsp unsweetened cocoa powder 6 Tbsp (3/4 stick) melted, unsalted butter

The Cheesecake:

2 ½ lb cream cheese (5 blocks – 8oz each) at room temperature 1 ½ cups granulated sugar ¼ cup sour cream 7 whole large eggs (at room temp) 1/2 Tbsp real vanilla extract

Decoration/topping:

Raspberries (about 1 1/4 cups) Apricot preserves 1/2 cup heavy whipping cream with 1 Tbsp granulated sugar

What You Will Need:

9″ springform mold

How to Make the Chocolate Crust:

Preheat oven to 350˚F 1. In the bowl of a food processor, pulse 12 graham crackers with 1 Tbsp sugar and 2 Tbsp cocoa until you have fine crumbs. Melt butter and pour it into the chocolate cookie mixture. Pulse a few more times or until crumbs are evenly moistened with butter. 2. Press cookie mixture evenly over the bottom of a 9″ springform mold going 1″ up the sides. Bake at 350˚ F for 8 min. Remove from oven and cool to room temp.

How to Make the Cheesecake Portion:

Preheat Oven to 450˚F.

  1. Beat together 5 softened sticks cream cheese with 1 1/2 cups sugar on medium/high speed for 5 minutes, scraping down the bowl halfway through.

  2. Turn mixer down to medium speed and add eggs, one by one letting them incorporate fully before adding the next egg. Scrape down the bowl well and continue mixing on medium speed another minute or until well blended.

  3. Turn mixer down to low speed and add 1/4 cup sour cream and 1/2 Tbsp vanilla. Mix until well incorporated. Pour the cheesecake mixture over your cookie crust and smooth out the top.

  4. Place the middle oven rack one level lower so it is in the bottom 1/3rd of the oven (In my oven, it’s on the third shelf). Bake at 450˚F for 15 minutes then (without opening the oven door), reduce oven to 225˚F and continue baking another 1 hour and 5-10 minutes or until the center is almost set (it should barely wiggle on top when you give the pan a little jolt). Cool the cheesecake to room temperature then refrigerate until fully chilled; at least 4 hours in the fridge or overnight. I love making my cheesecake the night before an event and decorate the next day. Cheesecakes are best served cold

Tips for success:

I’ve had the best results when I did not open the oven door to look at the cheesecake in the baking process. About 90% of my cheesecakes are crack-free (I mean they don’t crack on top, not that I put crack in my cheesecake; just wanted to clarify that you shouldn’t put crack in your cake,.. never mind). Anyways, occasionally I’ll still get a tiny crack but it doesn’t matter since you’ll be covering the top with the apricot preserves and raspberries. It will be delicious either way so even if you get a solid crack on top; it’s all good. #KeepCalmAndEatCheeseCake <— did I just hashtag my own blog? #HopelessHashtagger P.S. What’s your all-time best #hashtag ever?

How to Decorate the Top:

  1. Warm up 3/4 cup of apricot preserves in a small saucepan just until it loosens up a little. You don’t want it to get hot. Let it cool down until it’s just warm then spread it over the top of your cheesecake leaving a 1-inch border.

  2. Arrange Raspberries over the surface of the apricot preserves.

  3. Beat 1/2 cup heavy cream together with 1 Tbsp sugar on high speed until stiff. I did this in my Blendtec blender. So quick & easy! Pipe the frosting around the top border of the cheesecake. I used a large closed-flower tip and just pulled straight up to make it look like carnations. I also sprinkled with shaved chocolate to pull it all together.

I’m hoping I picked well! 🙂 How are you teaching your family about why Easter is such a BIG DEAL? Do you have any fun traditions or plans for Sunday?

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